Trappist Dubbel - Beer Recipe - Brewer's Friend

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Trappist Dubbel

247 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BYO
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Tuesday May 22nd 2018
1.074
1.020
7.1%
19.6
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 69.3%
3 lb Belgian - Pale Ale3 lb Pale Ale 38 3.4 20.8%
7 oz Belgian - CaraMunich7 oz CaraMunich 33 50 3%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 6.9%
14.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 15.04 66.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 4.55 33.3%
1.50 oz / $ 0.00
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 425 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rochefort
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 10 6 17 32 240
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.3 qt Strike @ 159.8F Infusion -- 144 °F 30 min
4.3 qt Add boiling water Temperature -- 158 °F 30 min
7.5 qt Add boiling water Temperature -- 172 °F 5 min
9.3 qt Collect 7 Gal of Wort Sparge -- 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.04 20.2  
Mash volume with grains 6.11 24.5  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 4.11 g | 16.4 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

Pitch and aerate at 65F. Once fermentation commences, allow beer to free rise up to 70F. You can hold at 70F for 10 days, or until fermentation completes, whichever is later. Add the candi syrup once fermentation begins to slow down. Carbonate to 2.5 volumes.

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  • Last Updated: 2018-05-23 14:40 UTC